Texture Evaluation of Soft Gels with Different Fracture Strains using an Artificial Tongue
Author:
Affiliation:
1. Food Research Institute, NARO; 2-1-12 Kannondai Tsukuba Ibaraki 305-8642 Japan
2. San-Ei Gen F.F.I, Inc; 1-1-11 Sanwa-cho Toyonaka Osaka 561-8588 Japan
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12210/fullpdf
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4. Food oral processing: a review;Chen;Food Hydrocolloids,2009
5. Effect of texture of plastic and elastic model foods on the parameters of mastication;Foster;J. Neurophysiol.,2006
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